FIG PUDDING.—­Procure one pound of good figs, and chop them very fine, and also a quarter of a pound of suet, likewise chopped as fine as possible; dust them both with a little flour as you proceed—­it helps to bind the pudding together; then take one pound of fine bread crumbs, and not quite a quarter of a pound of sugar; beat two eggs in a teacupful of milk, and mix all well together.  Boil four hours.  If you choose, serve it with wine or brandy sauce, and ornament your pudding with blanched almonds.  Simply cooked, however, it is better where there are children, with whom it is generally a favorite.  We forgot to say, flavor with a little allspice or nutmeg, as you like; but add the spice before the milk and eggs.

GELATINE PUDDING.—­Half box gelatine dissolved in a large half pint boiling water, when cold stir in two teacups sugar, the juice of three lemons, the whites of four eggs beaten to a froth, put this in a mold to get stiff, and with the yolks of these four eggs, and a quart of milk make boiled custard, flavor with vanilla, when cold pour the custard round the mold in same dish.

GOOSEBERRY PUDDING.—­One quart of scalded gooseberries; when cold rub them smooth with the back of a spoon.  Take six tablespoonfuls of the pulp, half a pound of sugar, quarter of a pound of melted butter, six eggs, the rind of two lemons, a handful of grated bread, two tablespoonfuls of brandy.  Half an hour will bake it.

GROUND RICE PUDDING.—­Boil one pint of milk with a little piece of lemon peel, mix quarter pound of rice, ground, with half pint milk, two ounces sugar, one ounce butter, add these to the boiling milk.  Keep stirring, take it off the fire, break in two eggs, keep stirring, butter a pie dish, pour in the mixture and bake until set.

ICE PUDDING.—­Put one quart of milk in a stew pan with half pound of white sugar, and stick of vanilla, boil it ten minutes, mix the yolks of ten eggs with a gill of cream, pour in the milk, then put it back again into the stew pan, and stir till it thickens (do not let it boil), strain it into a basin and leave it to cool.  Take twelve pounds of ice, add two pounds of salt, mix together, cover the bottom of a pail, place the ice pot in it and build it around with the ice and salt, this done pour the cream into the pot, put on the cover, and do not cease turning till the cream is thick, the mold should be cold, pour in the cream, 3 or 4 pieces of white paper, wetted with cold water, are placed on it before the cover is placed on.  Cover with ice till wanted, dip in cold water and turn out, fruit may be put in when put in the mold.

INDIAN PUDDING.—­Indian meal, a cupful, a little salt, butter, 1 oz.; molasses 3 ozs., 2 teaspoonfuls of ginger, or cinnamon.  Put into a quart of boiling milk.  Mix a cup of cold water with it; bake in a buttered dish 50 minutes.

KIDNEY PUDDING.—­If kidney, split and soak it, and season that or the meat.  Make a paste of suet, flour and milk; roll it, and line a basin with some; put the kidney or steak in, cover with paste, and pinch round the edge.  Cover with a cloth and boil a considerable time.